Super Easy DIY Coconut Milk & Coconut Flour

Posted on Thursday, March 14th, 2013.

So many of you enjoyed learning how to make the Almond Milk and Almond Flour that I posted a couple weeks ago, that I thought I would come back to show you how to make Coconut Milk and Coconut Flour (spoiler alert: It’s just as easy and is done the exact same way!).

First question I get asked a lot: Why make your own when you can buy it at the store? My answer is that yes, of course you can buy it at the store, and it’s a great option for those that can’t or don’t want to drink cow’s milk and especially if you don’t have time to make your own alternative. But if you can make your own, you lose all the additives that you may not want to consume. Here is a list of all the ingredients listed in the coconut milk I had been buying for long time. There’s stuff in there I don’t know anything about and there’s a lot of added sugar. Of course, you can add sweeteners like honey or dates or stevia and flavors like vanilla to your own, but YOU get to control how much and again, you still don’t have the additives of commercially produced coconut milk that make it shelf stable for weeks or months.

Second most popular question: Does it save money? I believe the answer is similar to the almond milk. It’s not necessarily cheaper, though it costs about the same but if you also make the coconut flour, then yes it saves a ton. Coconut flour is spensy! Like $14/lb at my grocery store. It’s a great gluten-free, wheat-free alternative to flour in baking though it is expensive If you make your own coconut milk, it’s so easy to go one step further and convert the pulp to flour that would have been tossed anyway.

So that’s why I like to make my own! But I also have (make?) the time to do it because it’s important to me and I don’t drink so much of it that I am constantly running out. Here’s how I do it!

I just went out the regular grocery store and bought a package of unsweetened (organic if you can) shredded coconut – this is the kind I bought. You can also use coconut flakes that aren’t as fine a texture – both work. An 8oz package yields 2 cups of shredded coconut, perfect for this recipe.

There are two different ways to incorporate the water before blending in a blender:

You can soak the coconut for about 2 hours to let it soften up, or

You can boil the water and immediately blend it up to make your milk.

The first option is best if you’re on a raw food diet, but takes more preparation. The second option is quick, but you have to be careful when squeezing the moisture out as it may burn your hands. I’ll talk about how to keep your hands safe in a second.

It’s really as easy as putting the coconut and water in a blender and blending on high for 3-5 minutes until you get a creamy consistency like above. Don’t worry about it being perfectly smooth, we just want it well blended.

I highly recommend buying a nut milk bag for this or the almond milk. Cheese cloth will work, but it doesn’t strain as well (you’ll have sediment at the bottom of your milk) and it doesn’t hold up as well. It’s also a lot harder to get clean and remove all traces of the nut. I bought mine here (bonus: this company sends you a handwritten thank you note for ordering. How nice is that?) and for $8, I think it’s a steal considering how often it gets used.

DIY Coconut Milk

Ingredients and Equipment

2 cups unsweetened shredded coconut or coconut flakes

4 cups water

blender

nut milk bag, cheese cloth or clean dish towel

Directions

Option 1 (soaking method):

Soak coconut in water for 2 hours, then blend on high to smooth consistency (about 3-5 minutes).

Once coconut and water is blended, pour in to nut milk bag or over cheese cloth (I’ve heard a clean dish towel will work too, haven’t tried it though).

Squeeeeeeeeze! Get as much moisture out as possible so you get more milk and so the pulp doesn’t take as long to dry out to make flour.

Option 2: (boiled water method)

Bring 4 cups water to a boil, then pour in to blender with coconut, blending on high to smooth consistency (about 3-5 minutes).

Make sure your coconut flour is stored in an airtight container; if it’s kept in a cool, dark place or the refrigerator, it will last about a year. If it’s stored somewhere exposed to lots of sunlight, about 6 months. See the link for conversion info and tips for baking with coconut flour.

I love this! Thanks for posting! My coconut flour is currently drying and my oven smells soooo yummy! But I noticed that in my jar of coconut milk there is a thick build up of coconut lumpies at the top that has separated…I tried to shake it up and it helped a little, but I still am getting a little chunky pulp when I take a drink. Did I just muscle too much outta there when squeezing the pulp?? I used a cheesecloth that was actually quadrupled. Perhaps I will try the pantyhose technique next time!

So glad, Ericka! The coconut four won’t get as fine as dust like you buy it in the store, unfortunately. Blenders like ours are just not as good as industrial grinders. But I find it to be pretty close and works just fine in baking.

I made a yellow cake today right after I squeezed my coconut milk. I added the damp pulp right then to the batter and used a bit less liquid and it turned out beautifully. There is no coconut taste and it is not grainy. And you get all that fiber and bulk for free in your cake. This could be added to any batter, I believe.

Thank you for your informative blog, Katy. My friend has been teaching me a lot of DIY tricks to eat naturally. We didn’t have coconut flour yesterday and just pulsed some unsweetened coconut finely instead to use in fudgy coconut flour brownies. The recipe didn’t turn out. Is the soaking and coconut milk step important to the end result in making the flour? The flour seemed to separate in the oven. The edges of the brownies near the side of the glass dish rose about two inches higher than the rest of the mixture. Thank you, Aly.

Hey Aly! Sorry your coconut flour didn’t work out…I suspect it’s because there was too much moisture in the coconut you tried to use and that’s why it separated, rather than binding together with the rest of the ingredients. If you didn’t want to make the coconut milk first to get the flour, I would suggest drying it out in the oven or a dehydrator for a few hours first. I haven’t tried this so I don’t know for sure, but if I had to guess, I would say that would work for you next time. Good luck and thanks for the comment! :)

The first problem is there was too much fat in the flour, Removing the fat using Katys process is essential to producing a bakers quality flour, . By just blitzing dried coconut would be similar to a crumble topping (flour and butter) and if you were to heat this long enough the flour and butter would also separate. If your looking for extra coconut goodness in your brownie try this. Once you have separated the liquid from the pulp, place the liquid in the fridge until the fat has hardened and separated from the water, use can now incorporate this coconut fat into your brownie mixture with the oil or butter depending on your recipe.

Thank you so much, this is brilliant. Next I’m trying the almond milk and flour. I have to thank you for a brilliant blog, you are so right in what you are doing, we should embrace life and see all the beauty that surrounds us. You are definitely on the right track and very inspiring. I wish you all the best and will continue to follow your blog.

Back where I came from, we use a fresh coconut. You can get it cheaper at any Asian store or HIspanic store. Break the coconut open and you can drink the water. Asian people have some kind of special manual grinder to shred coconut. Usually, I use 1 cup of water to extract the purest coconut milk. You can squeeze up to 3 times more .

Oh wow, that sounds awesome! And intimidating! I would love to know how to break open a coconut and extract the water and meat from it like a pro. I’ll have to look in to it – thanks for sharing, Lanier! :)

You have to make a hole on one of the spots on the top of the coconut to remove the water before you break it open. Usually only one of the spots will allow you to make the hole(I don’t know why). After you get the hole you put the coconut with the hole down on a cup to remove the water from it, then you can just throw the fruit on a hard and clean surface, like a cement area. I throw mine beside my pool, where its usually clean, being careful to not let the fruit fall inside of the pool, off course LOL. I come from Brasil and we eat a lot of coconut there. Hope that helps.

I have a grater that is attached to a little stool, it is just a half moon shaped piece of metal with ‘teeth’…it’s awesome!
Do you have any other ideas for what to use the leftover coconut pulp for? (I always use fresh coconuts)

tuesday rain, I don’t use coconut oil in my ice cream but here is a recipe for coconut ice cream. I would probably give coconut sugar a go instead of the icing sugar, because I’m into all things coconut these days. I posted this recipe to my blog some time ago…

So I made the milk today and well I come home from work and all of the fat is pretty rock solid on the top. Do I take it out and use it for something else? or how do I incorporate it back into the milk? I’m sorry if this seems to be a silly question but I don’t do things like this very often.

I have a huge coconut palm ib my front yard that’s dropping coconuts now so I thought making flour would be nice.
I found a recipe online for coconut milk where you blend the meat with the coconut water instead of regular water. It then suggests drying the pulp/shreds for use as coconut flake. Thinking I’ll use it then for coconut flour. Anyway thought I’d mention it as an option if anyone’s usibg fresh coconut. Might be better using the water from inside.
I’ll update after I do, to let you know. :-)

Actually, if you buy your coconut in bulk it can save you a great deal of money. I did the math and I can make 1 recipe of the milk and flour for only $0.94 total! :)

Coconut here works out to be $2.75 / lb after shipping. (it takes a little more than 1/4 lb. to make 1 recipe). Me and a few of my friends will likely go in together on this order since 25 lbs. will yield SO much coconut since it’s pretty light…

I just finished making the milk (soaked in filtered water for 4 hours). OH. MY. WOW!!!! It is absolutely delicious!!!! Truly SO much better than the store bought stuff (and cheaper too!) Thank you so much for sharing your knowledge! My pulp is in the oven so I can make the flour too. :)

For those who do not have any cheesecloth on hand or do not want to press their coconut milk through a chemically laden pair of pantyhose or towels, you can also use a very fine mesh strainer. Pour the coconut from your food processor into the strainer, let the liquids for coconut milk drain out into a bowl; then press out as much liquid as you can with a flat spatula. Use the leftover solids to make coconut flour.

I have been making coconut milk with organic coconut shredds. I blend it in vitamix ans strain in my nut bag. Im disappointed because it has a soapy aftertaste. The cream part taste real soapy. My silk coconut milk didnt taste like soap. Any advice anyone?

Hmmm…I’m not sure why! Mine doesn’t have a soapy aftertaste (not in my opinion, at least). Are you sure it’s raw and not sweetened or roasted? And when you say “the cream part” do ou mean the thick layer that rises to the top? Make sure you shake it up to blend that in; that might make it taste a little better. Also, when you say your “silk coconut milk” do you mean the brand Silk (soy milk)? That’s a totally different product with different ingredients so they shouldn’t taste the same. Good luck! Hope you can tweak it to your liking! :)

Oh my, going through your recipes my mouth just waters, I’ll have to make so many of them, really glad I found your blog!!!
I’m about to make some raw pizza and recipe I’m using needs coconut flour for the base. Since the one in shop is not likely to be raw, I’m gonna make my own. Just have a question to check with you.. 170 degrees for drying the milked coconut, is it F or C? I suppose if id do it in dehydrator on low to keep it raw it will take much longer..
Thanks a lot, best wishes for you. love xxx

Hey Pavla! Thank you so much for the sweet comment. Yes, 170 degrees F. If you use a dehydrator, you would follow standard instructions (I don’t have one so I don’t know exactly at what temp or for how long). I’m very curious to know this raw pizza dough recipe you’re trying – if you have success with it, do you mind emailing me the recipe? Sounds wonderful, I’d love to try it myself! :)

THANK YOU so much for this post. I live on an island and have coconuts all over our property! (Though, in all honesty, it is easier to go down to the fruit stand and the man there will shred a coconut for me for $1…husking and getting all the meat out of a coconut usually leaves me with blisters on my hands). After I make the coconut milk I’ve been hoping there was something I could do with the left over dregs. I didn’t realize that was how you make the coconut flour. This is so awesome! Thank you thank you thank you!

We live on Saipan. It’s part of the Northern Marianas islands…one of the commonwealths of the US. It is really fun. Kind of crazy sometimes, but fun. Lots of different fruits and foods to learn about. I just found my favorite fruit at the market…it’s only in season for a few weeks each year. It’s similar to the Thai mangosteens, but they are orange on the outside instead of purple. And dragon fruit is at the market as well, which is the first time I’ve seen it.

Thanks again for the post an your blog. You have some fun stuff on here!

Wow, I just googled Saipan (I’d never heard of it) – you are REALLY out in the middle of the ocean! So neat about those different fruits! Sounds like you’ve got lots of fun stuff out on your little Pacific island :)

other than being better for you,and the sweetness, is there any reason why you can’t use sweetened coconut flakes for this? I have a bunch of this needing to be used up and I thought I could use it in some baking and just adjust the sugar content if that makes any sense.

Yep. We pretty much live on a rock in the middle of the ocean. But, it is a fun rock.

I made my coconut milk and flour last night. Both are awesome! Thanks again! Such a simple process, but it tastes so good!

By the way, it turns out dragon fruit is BRIGHT magenta on the inside and the texture of a kiwi. Was not expecting that. I’m going to go look around at your recipes. Do you have a favorite muffin recipe that uses coconut flour?

I have been experimenting using coconuts for the last year or so and have just recently started making my coconut milk at home. What a difference!
I have come across many different brands of canned coconut milk and a lot of them taste burnt, old or tinny. One of them even tasted a bit like what I would imagine coconut vomit would taste like (see if I buy that brand ever again!).

I actually broke my blender a while back and I just use my food processor to blend the water and the coconut. It works out great for me.

Thank you for the easy to follow tutorial and the pretty pictures. If you are interested in more recipes using coconut flour, coconut milk and shredded coconut, please visit my site at http://yummycoconut.com .

I discovered making almond milk a couple of months ago and completely prefer it for obvious reasons over commercial, though I admit I do like Boathouse. Looking forward to trying this recipe as well. Hate spending $5 for a pint of creamer!

Hi, I tried to make this coconut milk and flour today, and just some random feedback and questions:

1) I found that the proportion of water to coconut flakes is too high and makes the milk much more diluted than what you normally get in a can. My reference commercial product is Natural Value Coconut Milk, since they apparently do NOT use guar gum or other emulsifiers.

Your recipe has twice as many cups of water as coconut flakes, and I am thinking that the recipe may need to be about equal amounts of water and coconut flakes. I will experiment further.

2) The coconut milk is forming very hard and dense clumps of coconut fat in the milk. Short of putting it into a blender again, it’s very hard to mix this up. I use a hand blender and even then there are discrete clumps of fat in the milk. Any ideas on how to keep the fat more evenly distributed?

3) The coconut flour took forever to dry in a 175 degree oven. I had better luck with 200 degrees.

4) Is there any kind of processor that would give me an extremely fine powder for the flour? I’m thinking something more like a fine espresso grind consistency.

Hey Will! Glad you were able to make it work for you. Here are my responses to your questions:
1.) it’s not meant to mimic the stuff from the can, but rather the stuff in the carton next to almond milk, rice milk, soy milk, and regular milk in the grocery. That stuff is thinner( you could pour it on your cereal) and the proportions are correct. If you want thicker milk, just use less water.
2,) I’m sorry, I don’t really have any idea what you’re talking about here…I’ve never experienced that.
3,) yeah it’s supposed to take a few hours to dry, that’s normal. Dehydrators work at lower temps for longer times, this is as close as I could get. If you can dry it out at 200 without baking it, then great!
4.) yes, a coffee grinder will get you a finer consistency.

If anyone wants to remove the fat from the milk, don’t through it out! You can use this as a fat replacement in baking, dips, sauces or candy recipes. Keep in mind it will have a different flavor than other fats. Just like using the other parts of the coconut, experiment.

Thanks! Made this the other day as recipe called for he flour to add to a green meatloaf. Delicious Flour! And mush easier than I Thought! Milk tastes great too, the top ‘cream’ part of the milk, silly but is this the coconut cream u can buy tinned? Would it freeze? Just that we use that for curries and would be good to have on hand. We have been using coconut milk in smoothies lately and going through so much of It! So much healthier and tastier than store bought :)

Hey Lauren! So glad you liked the tutorial! The thick layer that settles at the top is the cream. And it’s pretty close to what you get from the can by letting it sit in the refrigerator and scooping off the top. So yes, use it in your curries if you like, that sounds awesome! Coconut butter (I believe) is made from the meat of the coconut and is much denser. I’m pretty sure that’s right but I’m not an expert! So I would continue to buy that if you like using it :)

This is probably a silly question but I am in the process of making coconut oil from a fresh coconut and I’ve separated the shreds and milk already. Can I combine the shreds with water again to get coconut milk or are they pretty much a one-time use in terms of the milk/oil? Wanted to see how much I could get out of this coconut before I move onto the flour.

Made the coconut milk – so far,so good. I’m excited! Now I’m making the coconut flour. I’m going to try to make muffins with it. But it’s been in the oven for over an hour! It’s almost done. I guess I should have done two sheets so I could spread it out more thinly. Thanks for the recipes, love your blog!

hi.,..i am not sure if anyone has mentioned it but i have stored bought shredded coconut we use for macaroons an dother candy and i was wondering if i can make flour out of it as it is or i must first use water to make milk?????and also how it works with real coconut….?can i dehydrate the chunks and make them flour or i must make them milk first then dry???thanks

It just needs to be dehydrated before making flour. so if you don’t want to make the milk first then you’ll need to get it good and dried out first. Not sure about the second part of your questions since I’ve never tried it. good luck!

I just made the milk today from a whole coconut. I didn’t have time to continue on with the flour so I put the flakes in the fridge and I’m going to do that step tomorrow. I hope it turns out ok after being in the fridge! My question is regarding the taste of the milk though. I’ve never had it before and when I tasted it I was reminded of having to wash my mouth out with soap when I was a kid and said a bad word or back talked my mom. What should it taste like? It was very watery, almost like watered down skim milk. Should I have used less water?

I’ve never made it from a whole coconut before so I have no idea how much water should have added but yes, it sounds like you used too much. So sorry! You could make another batch with the coconut flakes and use what you’ve already made in place of the water to thicken it up.

Thanks for this awesome post I used some homemade flour for some baked goods today. I did this process exactly how it is described above and I noticed I needed quite a bit more flour for my recipes then what was called for. Do you experience this? One of the recipes (muffins) I went with my gut and added more and they were pretty good. The pancakes and brownies I made were trash. The egg/oil never really absorbed. Just wondering your thoughts! Thanks

I know I am a bit behind on all of the conversation about using alternative flours. I am new to finding alternatives to wheat flour and trying to choose healthier options for me and my husband. I have a question. How long does the coconut milk keep once it’s made?

I’d like to know the answer to that question as well, Julia. I am on a journey to healthier eating and a healthier weight. I have been using store bought almond milk for a while to mix with half and half for my coffee. Now that I’ve made the coconut milk, I am going to give it a try. I will check calories and let you know how they compare.

SARAH- how did your flour turn out after you had left your flakes in the fridge? I am doing the same as you and making my own oil, i have made the milk and it is currently in the fridge but i don’t have time right now to continue to make flour with my leftover flakes…also a question about the oil process, once the milk has a set layer on the top (curd) what can i do with it? Is there another use also for this or is it just to be thrown away? thanks……x

I am making coconut flour for the first time today. I made the milk and tasted it. I think I am going to use in my coffee in the mornings. Does anyone have an idea of how long of a shelf life it has in the frig?

That stuff is the mecca!!!! It’s coconut cream!!!! You can put it in fridge and get it more solid, then whip it up in mixer and top your coffee or other baked goods. It’s way WAY better than regular whip cream!!!!!

The cream on top will not totally incorporate into the milk, you are still left with little chunks. I’m going to try to scoop all the cream out and use for my coffee?? Im just worried that you wouldn’t get the nutritional benefit out of the milk. I’m making this for my wee one to drink…and my big children ;)

Just made a batch of coconut milk. Soo yummmy. Using half cup to make filling for raw vegan keylime cheesecake with coconut cream topping. For the one who had lumps in her milk, I strain mine again using a find mesh strainer just to make it nice and pure. Some of the pulp can seep through the panty hose (waiting for my nutbag from amazon!!). If you have indigestion or acid like stomach, a few sips of this non-dairy creaminess settles it down and naturally coats. Happy healthy eating! FYI my hubby just lost 21 lbs doing the whole30 from Jan 6 to Feb. He is staying grain–free and eating a lot of “clean food”. Those needing to re-establish a healthy relationship with food should google whole30. It is an interesting read. Coming off a mostly vegetarian diet for four years was a challenge and didn’t seem right. But we stuck with it and the results are amazing. Lower cholesterol, about to come off fish oils, (we get enough from what we eat) and the inflammation in our bodies has dropped. It took a few weeks for our bodies to adjust to breaking down the meat protein, but a good probiotic (ultra garden of life) has helped tremendously. Going to eat some hot soup. It is going to be -9 tonight in Kansas City with windchills 25 below! BRRRR Blessings to all, Nina

I must say, my coconut meal totally browned. I literally fucked it up. It really tastes slightly burned as well.
What do you mean by 170 degrees? Fahrenheit or Celsius? 45 minutes by 170 C° (celsius) is way to hot and long.

Katy, I use raw coconut to make coconut milk, using the coconut water from the coconut along with some filtered water. I blend it all in the blender for a couple of minutes, until it is completely smooth and blended, then I run the entire thing through my juicer (Breville Juicer). This separates the coconut milk and the rest of the meat. My question is, do I take the meat, dry it in the oven and then grind it to make flour. It is very fine consistency already. I would appreciate any help you can give me.

Could a sieve be used instead of a cheesecloth to make the milk? I use a sieve to make seed free strawberry jam and a few other things, and I am trying to not spend more money than i have to. Thank you for you blog post this is awesome.

Yield: I get about one cup of pulp from 2 cups of shredded coconut. I only use unsulfured coconut no added sugars.

Strainers: The holes in a seive may be too big or if it’s metal, it will leave a metalic flavor. I find that some cheese cloth is too loose and leaves a lint flavor. Metal strainers will sometimes turn the milk greyish purple. Natural Zing has a washable reusable $7 fine mesh nutmilk bag that fits easily over a widemouth container. I pour my milk out of the blender into a quart measuring cup. Then I rinse pulp out of vitamix. Then I put the nutmilk bag over the lip of the blender and pour the milk back through. Then if I want to sweeten it or add flavors, my pulp is still plain for drying. I toss all pulp in the freezer until I have a big batch to dehydrate.

Lumps: Start with very cold water. During blending, the friction may warm up your milk. If it gets too warm it will cause the oils to separate from the milk. As you chill it again you’ll have a chunky layer on the top. Keep it cooler than body temperature and chill quickly before it separates.

Thanks for the tut ! Mine is soaking right now. Can’t wait to try the milk and the flour. I was thinking of using the cheesecloth since I haven’t purchased a nut ba yet when I remembered I have some flour sacks and those cheap flats (cloth diapers) from Walmart ! Going to try the flour sack this time. I actually use tem for cloth diapering but had a few extra so fx that it works well.

Aweso post!
I buy my whole mature coconut at the Asian market (more work, I know).
I use Blendtec blender to make the milk.
After drehydrating the pulp, and after cold, I use the Bkendtec again. It makes a dust like powder.
Look it up to learn how to buy your whole coconut. It can be disappointing when uou buy a bad one.
Thank you. Your site is AWESOME!!!!!!

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Doing the 21 Day Fix and in a desperate attempt to get something resembling dairy into my coffee, I actually did this. As another poster suggested, I used pantyhose and it worked great. Can’t wait to use the flour. My daughter’s best friend has Celiac Disease and now they can bake together!

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So I tried this with half unsweetened and half sweetened coconut flakes. I did not notice it was sweetened when I bought it. the next day when I took it out of the frig, it was very thick and had white streaks through it. I tossed it cuz Im making it for ice coffee and my family will not drink it if there is “stuff” in it or consistency is not right. I know finicky but that’s how they are. I’m not sure if I would drink it either. I just did not look appealing. The next batch I tried was the rest of the sweetened coconut. I soaked it and rinsed it really well. then drained the water. Then soaked in more water and followed the directions you gave. Its still not appealing. Is that because it is from the sweetened? Has any one else had this happen? Is it supposed to be that thick?

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Great combination of coconut milk and coconut flour. I really love this. Thanks for posting great info. I am wondering where you got your super awesome bottle in the snap showing the coconut milk. It is amazing.

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Love this recipe, exactly what I was looking for! We had been using So Delicious unsweetened coconut milk, so that our daughter was still getting vitamin D, calcium ,and magnesium, and then I found out about Vitamin D2 that’s in it. My question is, in making your own coconut milk, are you then missing out on those vitamins and minerals? Can they be added?

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I know this article has been out for a long time but I really need to ask (and I hope I get some help): my coconut fibre has been drying in the oven for a while now (I didn’t use this recipe, so the temperature is lower), but every time I check them, poking around a little, my fingers come away with a (VERY thin) layer of oil (kinda like if had a cookie I guess). They’re dry to some extent – no residual moisture from previously having soaked the flakes. I’m assuming the oil is coming from the coconut fibre/flakes themselves. I just want to know exactly how much of “no moisture” must they be before I blitz them in a food processor to get the coconut flour; is the ideal expectation to be for my fingers to come away perfectly dry?

Hey Gabrielle,
Did you make the coconut milk first before putting the coconut pulp in the oven to dry? If you blend the coconut and water long enough the oils come out into the milk as well, giving it a creamier taste and making your coconut flour a drier consistency.

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